What is more enjoyable than cooking with herbs fresh from the garden? Their aroma, delicate or sharp, enhances every dish, from appetizers to desserts. Here are a few recipes that will allow you to explore a world of flavours.

  • Mushrooms with macadamia nuts and coriander pesto
  • Goat cheese and thyme pocket
  • Chicken schnitzel with baby spinach salad
  • Spring roll with chicken, pepper and cilantro
  • Lemon risotto and rosemary chicken
  • Peperonata snapper and salsa verde
  • Angel hair pasta with basil shrimp

Mushrooms with Macadamia Nuts and Coriander Pesto

An exquisite appetizer. The mushrooms are used as shells, stuffed with a savoury mixture of macadamia nuts and coriander.

Cooking :
Preheat the oven to 180°C/360°F

24 mushroom caps
1 cup (packed) chopped coriander leaves
½ cup freshly grated parmesan
2 garlic cloves finely chopped
100ml olive oil
½ cup unsalted macadamia nuts chopped coarsely

Directions :
In a mixing bowl, combine the garlic, olive oil, parmesan, macadamia nuts and coriander. For a smoother texture, use a blender. Spoon the mixture into the mushroom caps. Place the stuffed mushrooms on a cookie sheet and bake for 15 minutes.

Goat Cheese and Thyme Pocket

This rich and spicy appetizer is worthy of the finest restaurants, yet so simple to prepare.

Cooking :
Preheat the oven to 180°C/360°F

Ingredients :
12 sheets phyllo dough
50g melted butter
150g goat cheese
1 cup cream
1 beaten egg
3 egg yolks
Fresh thyme
Salt and pepper

Directions :
Crumble the goat cheese in a mixing bowl. Gradually add the cream and stir until the mixture has a smooth consistency. Add the egg yolks, then the beaten egg. Grease 24 muffin tins. Cut each sheet of phyllo dough into six pieces. Brush the top of three of the dough pieces with butter and tuck them into the muffin tins. Continue until all muffin tins are lined with dough. Place a tablespoon of the mixture in each muffin tin. Press the corners together to form a pocket and add a sprig of thyme in the centre. Brush each pocket with melted butter and bake for 15 minutes, or until they are golden brown.

Chicken Schnitzel with Baby Spinach Salad

A delicious and lightly crispy dish.

10 minutes in a skillet

Ingredients :

Chicken Schnitzel
2 skinless chicken breasts
1 cup 1% or skim milk
½ cup all-purpose flour
2 beaten eggs
1½ cup breadcrumbs
2½ tablespoons dried chili pepper
Juice and zest of 2 limes
1 lime quartered
150ml vegetable oil
15g butter

Baby Spinach Salad
200g baby spinach
5 green onions
5 mushrooms
50g grated cheese
80g diced bacon
50g chopped almonds

50ml lemon juice
1 tablespoon mustard seeds
1 minced garlic clove
70ml oil

Directions :

Chicken Schnitzel
Cut the chicken breasts in two and flatten with a meat hammer. Place the chicken in a bowl of milk, ensuring that all of the pieces are covered. Set aside. Take three clean plates. Sprinkle ¼ cup of flour onto the first plate, pour the beaten eggs onto the second one, and combine the breadcrumbs, lime zest and dried chili pepper on the third. Take each piece of chicken and coat successively in the flour, the eggs and the mixture of breadcrumbs, zest and chilli pepper. In a skillet, heat the butter and oil. Once the skillet is very hot, cook the pieces of chicken about 10 minutes. Lower the heat as needed. Drizzle with the lime juice and decorate with a quarter of lime before serving.

Baby Spinach Salad
Wash and dry the baby spinach leaves and place them in a bowl. Finely chop the green onions and mushrooms and add them to the spinach. Add the cheese. In a skillet, brown the bacon and almonds, without burning them. Add the crispy bacon and golden almonds to the spinach leaves.

Combine all of the ingredients in a mixing bowl. Add to the baby spinach salad. Toss the salad and serve.

Spring Roll with Chicken, Pepper and Cilantro

A fresh and healthy dish that is sure to please the entire family.

Ingredients :
1 tablespoon peanut oil
2 small red chili peppers finely chopped
1 garlic clove finely chopped
¼ cup cilantro or coriander leaves chopped coarsely
340g chicken breast cut in fine strips
Rice paper wraps (24 cm x 17 cm)
1 small hot pepper (capsicum) finely chopped
1 cup fresh mint leaves
1 cup fresh coriander leaves
300g dried rice vermicelli

1 minced garlic clove
2 tablespoons fish sauce
¼ cup lime juice
¼ cup oyster sauce
¼ cup brown sugar
2 small chili peppers finely chopped

Directions :
Combine all of the ingredients for the sauce in a small saucepan and cook over medium heat until the sugar is dissolved. Refrigerate.

Cook the rice vermicelli according to the instructions on the package.

Heat the oil in a frying pan. Add the chicken, chili peppers, coriander and garlic. Once the chicken is cooked through, remove from the heat and set aside for 10 minutes.

Soften the rice paper wraps in a large bowl of hot water. Place the wraps on a cutting board and pat dry with a paper towel.

Place the chicken strips, rice vermicelli, mint leaves, coriander and hot pepper vertically, in the centre of the wrap. Fold the bottom of the wrap up towards the centre. Roll from left to right to form a spring roll. Repeat with the rest of the wraps.

Serve the refrigerated spring rolls with the sauce.

Lemon Risotto and Rosemary Chicken

A delicious meal that is ready in less then 30 minutes.

Ingrédients :

1 French shallot
2 celery stalks
60g unsalted butter
1 tablespoon olive oil
300g Arborio rice
1½ vegetable broth
Zest from 1 lemon
50ml lemon juice
1 tablespoon rosemary leaves chopped coarsely
½ red chili pepper seeded and finely chopped
1 egg yolk
80g freshly grated parmesan
5 tablespoons
35% cream
Salt and pepper to taste

Rosemary Chicken
2 skinless chicken breasts
4 tablespoons olive oil
60ml lemon juice
5 tablespoons rosemary leaves chopped coarsely

Méthodologie :

Heat the vegetable broth in a saucepan, and let simmer. In a food processor, mix the French shallot and celery until a smooth paste is formed. In a mixing bowl, combine the egg yolk, lemon juice, parmesan, cream, salt and pepper. Set aside. In a thick bottom saucepan, heat half of the butter, the oil and the celery mixture uncovered for about 3-4 minutes. Add the rice and mix well to coat with oil. Add a ladle of the broth to the rice and stir with a wooden spoon until the rice has absorbed all of the liquid. Continue this process until the rice is al dente. In some cases, there may be a bit of broth left over, or hot water may need to be added. The risotto should look like runny porridge, and the rice should be firm to the touch, without being chalky. Add the remaining lemon zest, chili and rosemary to the risotto. Cook a few minutes and remove from the heat. Add the remaining butter, the lemon juice and parmesan and mix well.

Rosemary Chicken
Cut the chicken in strips and prick each piece a few times with the tip of a knife. In a bowl, add half of the oil and the other ingredients. Coat the chicken and let marinate a few minutes. In a skillet, add the rest of the oil and cook the chicken. Serve with the risotto.

Peperonata Snapper and Salsa Verde

This fish dish is simple to cook and ideal for the summer. The peperonata and sauce (salsa verde) that accompany the snapper bring the flavours of Spain into your home. Serve with a chilled white wine.

Preheat the oven to 220°C/425°F

Ingredients :

1 snapper filet per person
6 anchovy filets
60ml extra virgin olive oil
4 red bell peppers
1 red onion finely chopped
4 tablespoons tomato sauce
4 fresh basil leaves chopped coarsely
2 garlic cloves chopped coarsely
1 package of Italian parsley chopped coarsely
2 tablespoons white vinegar
25g capers
1 package of fresh mint

Directions :

Roast the peppers in the oven until the skin has blackened. Let cool, peel and cut the peppers in strips. In a frying pan, sauté the onion and 1 clove of garlic until they are tender. Add the peppers and tomato sauce. Bring to a boil, reduce the heat and let simmer for 2 minutes. Season to taste with salt and pepper.

Salsa Verde
Soak the anchovies in water for 10 minutes, then pat dry. In a blender, add the mint, parsley, capers, 1 clove of garlic and vinegar. Add olive oil gradually until a smooth sauce is formed.

Fry the snapper in a skillet, skin side down. Serve on a bed of peperonata and top with salsa verde.

Angel Hair Pasta with Basil Shrimp

A delightful dish.

Ingredients :
24 tiger shrimps
100ml chicken or fish broth
2 cloves of garlic finely chopped
Chili pepper finely chopped (to taste)
12 red cherry tomatoes
12 yellow cherry tomatoes
Angel hair pasta (4 servings)
1 sprig rosemary
1 sprig thyme
Olive oil
300g sugo (Italian tomato sauce)
White wine

Directions :
Shell the shrimp and cut them into small pieces. Place them in a bowl with the olive oil, rosemary and thyme and let marinate. Prepare the fish broth. Start cooking the pasta. While the pasta is cooking, sauté the garlic, chili pepper and shrimps in a hot skillet. Add the cherry tomatoes, a splash of white wine and a tablespoon of sugo. Add some chopped basil, rosemary and thyme. Add the fish broth until the sauce reaches the desired consistency. Pour over a bed of angle hair pasta and serve.

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